These Raspberry Chocolate Meringue Kisses are crunchy raspberry-flavored meringues dipped in chocolate and garnished with freeze-dried raspberries. These are such a cute, easy Valentine’s Day dessert, but would also be perfect any time of year.
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This recipe is adapted from 6 Cakes & More. I updated it to add a chocolate-dipped base and freeze-dried raspberry garnish, as well as a pinch of salt because all sweets can use a little salt to bring out the other flavors!
I love a recipe where egg whites are the star, especially when you have some left over from a yolks-only recipe. This is a 3 egg whites recipe. If you need a 2 egg whites recipe, then my Easter Egg Nest Macaroons are a good fit.
If you have more than 3 egg whites consider making any of my fruit macaron recipes, like my Strawberry Macarons.
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Ingredients
Nature Restore’s Raspberry Powder packs the perfect raspberry punch in these meringues, but if you can’t get your hands on some then finely-ground freeze-dried raspberries will work.
- egg whites
- cream of tartar
- salt
- vanilla
- granulated sugar
- Nature Restore Raspberry Powder
- red food coloring
- dark chocolate melting wafers
- white chocolate melting wafers
- freeze-dried raspberries
See recipe card for quantities.
Instructions
Here’s how to make raspberry meringues:
Whip egg whites, cream of tartar, salt and vanilla. Gradually add sugar until stiff peaks. Add raspberry powder and food coloring, if desired.
Pipe meringues 1-inch apart on prepared pans with a French star pastry tip. Bake.
Dip in melted chocolate.
Roll in freeze-dried raspberry bits.
Good to know: Oil is the enemy of whipping egg whites. Be sure to wipe down all bowls and attachments with vinegar.
Variations and substitutions
Here’s how to customize these meringue kisses to your liking:
- No raspberry powder? — replace with finely-ground freeze-dried raspberries
- Another fruit — replace the raspberry powder with another fruit powder or freeze-dried fruit
- No chocolate melting wafers — melt together chocolate chips or chopped chocolate bar with ½ teaspoon of coconut oil or shortening
- No food coloring — leave out the food coloring (the raspberry powder will still give a very light pink color)
Do you have any other variation suggestions? Let me know in the comments!
Equipment
I recommend using large 16-inch piping bags. You can use 12-inch bags as well, but you will most likely have to refill the bag.
I used a large French star piping tip. You can also use a plain round tip as well. Either way, I recommend using a larger tip to make large enough meringue kisses.
I do not recommend whipping egg whites by hand. Hand beaters will work, but a stand mixer makes the job easier.
Storage
Store in an airtight container for 3-5 days.
When storing, I like to add packets of silica gel beads (commonly found in freeze-dried fruit packages) to ensure the meringues stay crisp and dry.
Top tip
Do not underbake as they need to bake fully to crisp up.
Lastly, if you make these Raspberry Chocolate Meringue Kisses be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Raspberry Chocolate Meringue Kisses
Ingredients
Meringue Kisses
- 3 large egg whites (90g)
- ¼ teaspoon cream of tartar
- pinch of salt
- ½ teaspoon vanilla
- ¾ cup granulated sugar (150g)
- 2 tablespoons Nature Restore Raspberry Powder
- 1 drop red food coloring optional
Garnish
- ¼ cup dark chocolate melting wafers
- ¼ cup white chocolate melting wafers
- ¼ cup freeze-dried raspberries finely chopped
Instructions
Do ahead
- Wipe down all bowls and utensils with vinegar to remove any oil residue. Oil is the enemy of whipping egg whites.
- Prepare baking sheets with parchment paper or silicone baking mats.
Make the meringues
- Preheat the oven to 215°F.
- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites. Whip for 1 minute on high. Add the cream of tartar, pinch of salt and vanilla.
- Continue whipping on medium-high, gradually adding sugar 1 tablespoon at a time. Do not add it all at once or you risk deflating the meringue.
- Stop whipping when stiff peaks are achieved.
- Add the raspberry powder and whip just until incorporated. Add food coloring, if desired.
- Carefully transfer the meringue to a large piping bag fitted with a large french star tip.
- Pipe meringue kisses 1-inch apart on a prepared baking sheet.
Bake the meringues
- Bake for 60-90 minutes. The meringues are done when they are hard to the touch and can easily be removed from the baking pan. Cool on a cooling rack.
Garnish the meringues
- Melt chocolates in 30 second increments in the microwave.
- Dip the bottom of the meringue kisses in the chocolate, shaking away the excess.
- Roll the sides of the meringue kisses in the chopped freeze-dried raspberries. Place on parchment to let the chocolate harden before storing in an airtight container.
